Miso Saimin with Shanghai Cabbage

(Serves 2)

Sharon Kobyashi

Ingredients

Saimin, 4.5 oz. each, frozen, without soup-base 2 pkg.
Japanese stock 2 cups
Baby bok choy - (Shanghai cabbage) 8 oz.
Daikon, peel and julienne 2oz.
Miso, white mixed with 2 tbsp. cold water till dissolved 1 tbsp.
Green onions, sliced to taste

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Instructions

1. Cook saimin according to package directions. Do not use soup base. Strain.
2. Bring stock to the boil, add cabbage and daikon and cook till tender, about 2 minutes.
3. Add noodles and miso, remove from heat and serve.

Serving suggestion: Add grated ginger, minced garlic, fresh basil, cilantro and mint, sliced hot peppers